Perfectly portioned and individual-sized whole grain and oil-free chocolate cakes quickly “baked” in the microwave. Fast, tasty and delicious!
I may have a slight obsession with Chocolate. It’s probably my favorite food.
What’s your favorite food?
I find that we find ways to eat our favorite food made a bazillion different ways. My list is long as I enjoy chocolate as much as possible. And in the past few months, I’ve shared some incredibly chocolatey recipes with you.
If you share my obsession, I highly recommend you consider trying my Chocolate Cacao Nib Nice cream, Healthy Chocolate Birthday Cake, Creamy Chocolate Fudge Pie, and Dark Chocolate Pudding Cake. I even eat chocolate for breakfast on occasion, as evidenced by my Chocolate Avocado Pudding Breakfast Bowl and Vegan Chocolatey Chip Belgian Waffles.
And don’t think for a minute that chocolate is an unhealthy splurge. All of these chocolate treats are plant-based, vegan, healthy, are oil-free or have an oil-free option, refined sugar free. Most are naturally gluten-free or have a gluten-free option. And the best part, they’re not-so-secretly nutritious.
Yes, you heard that right. Cacao is super nutritious and boasts several health benefits, and is considered a superfood. Naturally dairy-free and sugar-free, cacao contains as much as 10% of its weight in antioxidants. It is also a great source of vitamins A, C, D, E, B-complex vitamins B1, B2, B3, and pantothenic acid. Cacao is also a reliable source of magnesium, calcium, iron, zinc, copper, manganese, potassium and phosphorus. (Healthline)
And there may be a reason I’m obsessed with chocolate. Reportedly, if you’re craving chocolate, you may be deficient in one of these important minerals. I try to keep this in mind whenever I crave chocolate. The nutritional profile of cacao is the primary reason why I try to use raw cacao in many of my recipes. Cocoa can easily be used in its place – just know that it doesn’t contain as many nutritional benefits as its rich cacao counterpart.
Now let’s talk about this Chocolate Cake for Two!
By now, I’m sure you’ve seen a slew of mug cakes on Pinterest and the internet. I’ve tried more than my fair share over the years. And while some are pretty tasty, some are dry or have a weird texture. I wanted to create a delicious whole grain chocolate cake that is oil-free, butter-free, egg-free, sodium-free, and refined sugar-free version. And I didn’t want to have to make it twice – since my husband would inevitably want a mug cake if I’m having one. All is fair in love and war, right?
So I created this Chocolate Cake for Two. It doesn’t contain any of those pesky ingredients and it makes two generous servings for both of us to enjoy. Meanwhile, I found little individual microwave-safe cake molds at Aldi and have enjoyed making these Chocolate Cakes for Two in them.
And if we choose to share this dessert with dinner guests, this can easily be made into three or four servings by using ramekins or custard dishes. After all, I wouldn’t want anyone to miss out on this scrumptious chocolate cake.
Besides, miniature chocolate cakes make really cute presentations, especially when served with fresh berries, vanilla ice cream, or whipped coconut or almond cream. Reddi-wip makes both dairy-free alternatives now. Another incredible option is a light sprinkling of confectioner’s (powdered) sugar or cacao (or cocoa) powder make a simple yet sweet presentation. Such a pretty presentation with out much work. Your guests will be dazzled.
One of the best things about this Chocolate Cake for Two is how portable this recipe is. Simply place the dry ingredients in a plastic bag and the wet ingredients into a jar with a tight-fitting lid. Then combine the dry and liquid contents in a bowl to combine and place them in the microwave. And voila! Dessert is ready super quick with little to no effort.
This method allows us to enjoy a quick and easy dessert when we take camping trips in our travel trailer. All the while, we are able to maintain our healthy lifestyle while traveling. Besides, I’ve already admitted to my chocolate obsession, and this allows me to enjoy a wholesome, tasty, and chocolaty treat.
I hope you enjoy these little Chocolate Cakes for Two as much as I do. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! I’m just starting out and would love to see your results. Enjoy!!
Ingredients
- ½ cup spelt or white whole wheat flour*
- ¼ – ½ cup coconut or date sugar**
- ¼ cup cacao or cocoa
- 1 Tbsp mini chocolate chips (optional)
- 1 tsp baking powder
- ½ cup plant milk
- ½ cup applesauce
- 1 tsp vanilla extract
Instructions
- Combine all of the dry ingredients in a small bowl.
- Add the milk, applesauce, and vanilla, and stir just until combined.
- Divide into two microwave-safe coffee mugs or bowls. To make smaller cakes, you can use three or four 8 ounce glass ramekins, if desired.
- Microwave on regular power for about 60-90 seconds individually or about 2-2:30 minutes together, until the cake starts to pulls away from sides of the bowls and the top of the cake is almost dry. Do not overcook. It typically takes 70-75 seconds for me to micro-cook mine in a coffee mug.
- Allow to rest for at least 1 minute if leaving in bowl.
- If removing and inverting, wait at least 3 minutes so that the cake is easier to remove from the mug or ramekin.
- Serve with fresh fruit, powdered sugar, cacao or cocoa powder, chocolate sauce, mini chips, whipped cream, or ice cream.
- Enjoy!
Notes
* Feel free to use any flour. I have only used whole spelt and white whole wheat flour.
** If you prefer your dessert less sweet, use ¼ cup coconut sugar. However, if you prefer your cake sweeter, use ½ cup coconut sugar. It’s up to you.
This is a great treat for two when you don’t want any leftovers and don’t want to wait for an entire cake to bake in the oven.
This can easily be adapted for one serving by cutting all of the ingredients in half.
Ingredients – Chocolate Cake for One
- ¼ cup spelt or white whole wheat flour*
- 2 -4 Tbsp coconut or date sugar**
- 2 Tbsp cacao or cocoa
- 2 tsp mini chocolate chips (optional)
- ½ tsp baking powder
- ¼ cup plant milk
- ¼ cup applesauce
- ½ tsp vanilla extract
Chocolate Cake for Two
Ingredients
- ½ cup spelt or white whole wheat flour*
- ¼ – ½ cup coconut or date sugar**
- ¼ cup cacao or cocoa
- 1 Tbsp mini chocolate chips optional
- 1 tsp baking powder
- ½ cup plant milk
- ½ cup applesauce
- 1 tsp vanilla extract
Instructions
- Combine all of the dry ingredients in a small bowl.
- Add the milk, applesauce, and vanilla, and stir just until combined.
- Divide into two microwave-safe coffee mugs or bowls. To make smaller cakes, you can use three or four 8 ounce glass ramekins, if desired.
- Microwave on regular power for about 60-90 seconds individually or about 2-2:30 minutes together, until the cake starts to pulls away from sides of the bowls and the top of the cake is almost dry. Do not overcook. It typically takes 70-75 seconds for me to micro-cook mine in a coffee mug.
- Allow to rest for at least 1 minute if leaving in bowl.
- If removing and inverting, wait at least 3 minutes so that the cake is easier to remove from the mug or ramekin.
- Serve with fresh fruit and whipped coconut cream or ice cream.
- Enjoy!